Ingredients
- Ice Cream:
- 1/2 cup water
- 1/4 cup margarine or butter
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- 2 eggs
- 1 recipe toasted butter pecan ice cream
- 1 recipe caramel sauce
- 1/2 cup coarsely chopped pecans
- 1/4 cup granulated sugar
- 1 tablespoon butter or margarine
- 2 cups light cream
- 1 cup packed brown sugar
- 2 tablespoons vanilla
- 2 cups whipping cream
- Caramel Sauce:
- 1-1/2 cps packed brown sugar
- 1 tablespoon cornstarch
- 1 cup light cream
- 2 tablespoons butter or margarine
Preparation
Step 1
In medium saucepan combine water and butter or margarine. Bring to boiling. Add flour and salt all at once, stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from het, cool slightly, about 5 minutes. Add eggs, one at a time, beat well after each addition for 1 minute or until smooth. Drop dough by well rounded teaspoons 2" apart onto greased baking sheet, making 12 puffs total. Bake at 400 degree oven about 30 minutes until golden and puffed. Remove from oven and slice off top (1/3 of puff with serrated knife). Remove any soft dough inside. Cool. fill each warm puff with a small scoop of toasted butter pecan ice cream. Serve with warm caramel sauce over each.
Ice Cream:
In heavy 8" skillet combine pecans, granulated sugar, and butter or margarine. Stir mixture constantly over medium heat for 6-8 minutes or until sugar melts and turns a rich brown color. Remove from heat. Spread nuts on a buttered baking sheet or foil, separate into clusters. Cool. Break clusters into small chunks. In mixing bowl combine light cream, brown sugar, and vanilla, stir until sugar is dissolved. Stir in pecan mixture and whipping cream. Freeze in ice cream freezer according to directions.
Caramel Sauce:
In saucepan combine brown sugar and cornstarch. Add cream and butter or margarine. Cook and stir until mixture boils. Reduce heat, simmer 8-10 minutes stirring occasionally, or until mixture thickens.